Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.
Recipe information
Yield
8 Servings
Ingredients
2
pounds green beans, trimmed
Kosher salt
2
tablespoons olive oil
Freshly ground black pepper
2
tablespoons reduced-sodium soy sauce
2
tablespoons sorghum syrup or 1 honey
2
teaspoons benne seeds or sesame seeds
¼
teaspoon ground cumin
Preparation
Step 1
Preheat oven to 450°. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
Step 2
Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.
Step 3
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 70 Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 2 Sodium (mg) 160